Take out 3 bowls. Sift flour into one bowl. In a separate bowl, mix remaining dry ingredients. Add dry ingredients to flour mixture and whisk together. In another bowl, cream your butter and sugar together on medium speed until light and fluffy. Turn your speed down to low. Then add your peanut butter to the creaming mixture. Add eggs one at a time until just blended. When eggs are blended, add vanilla.

Gradually add the flour mixture to the peanut butter mixture, but do not mix longer than 60 seconds. For the first 30 seconds, combine flour and all ingredients together. Then add sour cream. For the second 30 seconds, scrape down bowl to incorporate all ingredients and re-blend. Use an ice cream scoop to scoop the batter out and fill cupcake liners about 3/4 full. Bake for about 20 minutes at 350 degrees.

Make sure your cream cheese and unsalted butter are at room temperature. Leaving it out for 1-2 hours will work too. Using a mixer, combine the cream cheese and butter until combined. Add peanut butter and mix well. Add in 2 cups of icing sugar, mix well. Add the remaining 2 cups of icing sugar and mix until combined. Use as a filling or as a frosting on your cupcakes.

Filling the Cupcakes:

Once the cupcakes are cooled you can use an apple corer to create a hole inside the center of the cupcake. Use two different piping bags to fill the cupcake - one piping bag will be full of peanut butter frosting. The second piping bag will be full of jelly.

First pipe a little bit of jelly inside of the cupcake. Then pipe a little bit of peanut butter frosting. Follow this filling pattern until the inside of your cupcake is full.

Decorating The Cat In The Hat Cupcakes:

Start by swirling frosting on top of your cupcake. The best tips to use for piping decorations onto a cupcake like this are large decorating tips. Think tall! You can stack different colors & frosting swirls on top of each other.